PRAWN BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA
Ingredients
- 500 G raw peeled and deveined prawns
- 2/3 cup seasoned panko breadcrumbs
- 1 large egg lightly beaten
- 2 tablespoons dijon mustard
- 2 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoons dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 cup light sour cream
- 2 teaspoons chipotle sauce
- 1/2 lime juiced
- 6 burger buns toasted
- 1 avocado sliced for topping
coconut peach salsa
- 2 ripe peaches peeled and chopped
- 3 tablespoons toasted coconut
- 2 tablespoons finely chopped red onion
- 2 tablespoons freshly chopped coriander
- 1/2 lime juiced
- salt + pepper to taste
Instructions
- Add prawns to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form into patties (form tightly with your hands, trying to prevent cracking).
- Heat a skillet oven medium heat and add half of the olive oil, then cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers.
- To make the salsa, in a bowl, mix all ingredients together and season to taste.
- In a seperate bowl, stir together sour cream, chipotle sauce, lime juice and a pinch of salt and pepper.
- Spread on top of burgers, then layer with avocado and peach salsa!